Try out a new grain with this Mushroom Millet Soup. With gluten-free millet and creamy mushrooms, this vegetarian soup makes for a complete meal or a hearty appetizer for your next dinner!
This week I spontaneously decided to host an Instagram Live. I’ve done Facebook Live before but never Instagram, and truly had no idea what to expect. I just knew I had this deep, burning passion inside of me and needed to let it out.
This is the problem with providing a megaphone (aka social media) to deeply passionate people…
I wanted to talk about meal prepping. Because just what we need, another meal prep video.
Exactly my thoughts!
I feel like everywhere we look these days, someone is posting about, filming on or talking about meal prep. While, I certainly have nothing against meal prep, and if it works for you, by all means do it, I don’t think it’s the be-all and end-all of health.
When I first started this blog I was a big fan of meal prepping. But what you didn’t see behind-the-scenes was a girl who was exhausted, alienating herself from friends and leading an overly rigid lifestyle.
As it turned out, meal prep was not healthy for me.
I basically wrote off Sundays to spend the whole day cooking and then couldn’t make spontaneous plans throughout the week because all my food was always prepared. Sure, it saved me some time when it came to whipping up a healthy dinner, but eating the same dinner 3 nights in a row was not fun at all.
I ended up sacrificing other things that are super important to me, all in the name of health. And what I was hoping with my Instagram Live was to speak to that girl, the rigid, overwhelmed 23 year old who thought pre-chopping her veggies was part of a healthy lifestyle, and tell her that it’s okay to NOT meal prep. That like most things in life, it works for some people and doesn’t work for others.
So perhaps this Mushroom Millet Soup will make your meal plan this week. Or maybe it’s a spontaneous Tuesday night dinner. By all means, you do you. But never feel guilty or pressured to do anything. And especially not in the name of health!
If you guys caught my Instagram Live, thanks for tuning in, and definitely follow me (if you aren’t already) as I feel like I’ll be popping in more often now that I figured out how to do it…kind of. Enjoy!
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Serves: 8 servings
- 1 tbsp butter (or olive oil)
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 celery stalks, chopped
- 6 cups sliced mushrooms (I used cremini and button)
- 1 cup millet*
- 8 cups vegetable stock
- 1 1/2 tsp dried thyme
- 1 tsp dried parsley
- salt and pepper, to taste
- Add butter or oil to a large stock pot over medium heat.
- Add in onion and saute for 3-5 mins or until translucent.
- Add in garlic and celery and cook for 1 more minute.
- Add in mushrooms and saute for 1 minute.
- Place top onto pot and keep covered for 5 mins. Check on mushrooms to make ensure they begin sweating (they should release most of their liquid).
- Cook for another 5 mins.
- Add in millet, stock, herbs and salt and pepper and bring to a boil.
- Then cover with lid and reduce heat to low and simmer for 40 mins.
- Soup will thicken up.
- Top with fresh parsley or herbs of choice.
- Serve warm.